Pickling unripe avocados makes them deliciously soft. They are best eaten on the day they’re made
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | Makes 1 litre |
| Cuisine | Mexican |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 149 |
| Fat | 13.1g |
| Saturates | 2.8g |
| Protein | 1.5g |
| Carbs | 8.8g |
| Sugars | 2.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place all the ingredients, except for the avocados, in a saucepan over a medium heat. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Allow the brine to cool to room temperature.
2
Remove the skin of the avocados and remove the pits. Slice into quarters and place in a large, sterilised jar.
3
Pour over the pickling liquid, completely covering the avocado.
4
Refrigerate until needed.
